A bacterial biosensor created by researchers from The Hebrew University of Jerusalem (Rehovot, Israel) lights up in the ...

The fermentation of the beverage allowed science to observe something that until then had been invisible: germs ...

New microbiome data show that intestinal bacteria can generate clinically relevant alcohol levels, validating a rare syndrome ...

The global alcohol ingredients market, highly influenced by trends driven by demand for unique flavors and premium spirits, is shifting from commodity volumes to high-specification ingredients like ...

This time of year, with Dry January in full swing, it’s hard to ignore the sobering (pun intended) stories and stats on alcohol consumption. According to a 2025 Gallup poll, a record-low 54% of ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

Big Grape has a message for a nation of neo-teetotalers.

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately.

Today’s alcohol-free wines are increasingly serious, nuanced, and intentionally made—responding to drinkers seeking moderation without sacrificing flavor or aromatics.

Indian whisky often costs Rs 1,000 while foreign brands sell for over Rs 10,000. The reason is not branding, but how the ...

Archaeologists discovered 3,000-year-old beer brewing evidence in western China's Bronze Age cemetery, revealing ancient ...

Some foods are delicious going in but create a particular aromatic situation on their way out. It’s a weird but true biological fact that what we eat can directly influence our personal scent, and not ...